During bread dough fermentation
a. the shaped dough is placed in a dry, cool, undisturbed place for rising.
b. the ideal temperature for the dough is approximately 65 degrees F.
c. carbon dioxide is produced while enzyme and pH changes take effect.
d. none of the above answers is correct
c
You might also like to view...
Which is the densest or heaviest component of the blood evidenced by centrifuging?
A. serum B. plasma C. erythrocytes D. leukocytes E. electrolytes
The American Dental Association recommends that water be fluoridated to contain _____ part(s) fluoride per million parts water
a. 0.3 to 0.6 b. 0.7 to 1.2 c. 2.0 to 3.3 d. 3.5 to 4.2
Which of the following statements is correct?
a. Vitamin losses through sweat are minimal. b. Vitamins are inorganic compounds required in small amounts. c. Vitamins can be synthesized in the body. d. Phosphate is a trace element. e. Vitamin A is a water-soluble vitamin.
After a fat-containing meal is absorbed, about how many hours does it take the body to remove the chylomicrons from the blood?
a. 2 b. 5 c. 10 d. 14